Banana Pudding Cheesecake Squares
Ingredients:
For the Crust:
2 cups Nilla Wafer crumbs
1/2 cup unsalted butter, melted
For the Cheesecake:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 ripe bananas, mashed
1 (3.4 oz) package instant banana pudding mix
For the Topping:
1 cup whipped cream
Additional Nilla Wafers for garnish
Sliced bananas for garnish
Banana Pudding Cheesecake Squares
Directions:
Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides to lift the cheesecake out easily after baking.
Prepare the Crust: Combine Nilla Wafer crumbs and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from oven and let cool.
Make the Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Blend in vanilla extract, sour cream, mashed bananas, and banana pudding mix until smooth.
Pour the cheesecake mixture over the cooled crust. Bake for 35-40 minutes, or until the center is just set and the top appears dull.
Remove from oven and cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
Garnish and Serve: Before serving, top with whipped cream, additional Nilla Wafers, and sliced bananas. Cut into squares and serve chilled.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 5 hours (including chilling)
Kcal: 350 kcal | Servings: 9 squares